Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[Mandraik Ludmila]

Mandraik LudmilaNow I understand everything. Thank you, Lyudmila!

A question for expert technologists:
Recipe:
Wheat flour 200 g
Rye flour 200 g
Sugar 1 tbsp. l
Salt 1.5 tsp
Water 270 ml
Yeast 1.5 tsp
Sunflower oil 2 tbsp l
QUESTION: I replaced sunflower oil by 2 tbsp. l milk powder. The bread turned out to be a little lower, but the taste is the same. I just wondered how sunflower oil and milk powder affect bread. )

I received a Panasik 253, everything is in excellent condition, if it were not for the old model, I would have thought it was new. Only one incident (and when buying, I did not ask such obvious things) there is no spatula for rye dough, a measuring cup, a measuring spoon and instructions. But in general, everything is fine. I baked bread today, it came out, as always, in Panasiky superb.

Elena, here are instructions and recipes for your bread maker:
https://Mcooker-enn.tomathouse.com/in...m_content&task=view&id=19

ABOUT! Frenchman



I understand that to reduce a little yeast. Before the last bump (2 30 to the end of the program) pulled out, removed the blade

Today, explaining the difference between an ordinary shovel and a shovel for rye bread, I very accurately mentioned it, calling my Panasik Khlebosonik. It was in the morning, I hadn't quite woken up yet

Girls! remind plz, how can the leftovers after cooking ghee be used in baked goods? is it going instead of liquid or fat?

[Mirabel]

Mirabel, I use it with pleasure. Instead of fat, but if there are more of these residues than necessary, I consider the excess instead of liquid
Keep in mind that my bread fries more strongly, if you don't like the dark crust, make it lighter than you usually expose. I just like it, but suddenly you have different tastes.

[Svetlana]

Svetlana, Thanks for answering!
Can you add these leftovers to any bread, or mainly to butter-white?

I put it in white wheat, they give this bread a very delicate creamy flavor. I don't even know if it will be felt in the presence of, for example, rye flour. Maybe it will be good too.
I think that you can add these leftovers to any bread in which you put butter.

A question for expert technologists:
Recipe:
Wheat flour 200 g
Rye flour 200 g
Sugar 1 tbsp. l
Salt 1.5 tsp
Water 270 ml
Yeast 1.5 tsp
Sunflower oil 2 tbsp l
QUESTION: I replaced sunflower oil by 2 tbsp. l milk powder. The bread turned out to be a little lower, but the taste is the same. I just wondered how sunflower oil and milk powder affect bread. )

They are not interchangeable ingredients. Half sun oil is the fat that gives the aroma and lightness to the bread, while milk powder + water = milk gives flavor and nutritional value. If you pour milk immediately, then you need to reduce the liquid by the amount of milk and do not add dry. milk.

Hello everybody! It became boring here without Rituly, they rarely write .. Lyuda, even though you are watching Temkoy

Natasha watches over us

Now rhubarb has begun with us, so it will be necessary to bake rye with rhubarb. I'll bake you

Hello everybody! It became boring here without Rituly, they rarely write .. Lyuda, even though you are watching Temkoy

Who cares: news from Rita
https://Mcooker-enn.tomathouse.com/in...598.0
Natasha, delete in a couple of days

Today I baked bread according to Olga Pekarko's recipe from Instagram, slightly changed the composition of the flour. It's not the first time I've baked. Yesterday I read it carefully and realized that the bread hangs completely in the 01 program. And here the failures began. Yesterday, there was a pulish immediately in the HP, excess water spilled.Pulish turned out like pancake dough, okay, didn't do anything else. In the morning I weighed the flour, went to the pantry to clean up, a bag falls out on the threshold of the pantry, the flour scattered, but it's good that there is still a lot left, let's vacuum. And the tall, fragrant bread is cooling

[Irina]

Irina, and what is the composition? What kind of flour?

[Svetlana]

Svetlana.Original recipe:
pulish - 250g wheat sun, 250 warm water, 0.5g fresh yeast. At 12 - 16 hours at 21 degrees, I just left it on the table and did not check what my temperature was.
dough: whole dough, wheat sun 250g, volda 80g, salt 10g, yeast fresh 7g.
I made dough from 200g of BC and I needed 200 water, and I swelled 250, 0.14g of dry yeast.
Dough: 80g rye and 80g CZ, added 15 ml of water, but didn’t pour at all, 8 g of salt and 1.60 g of dry yeast
Mix flour + water + bullet and turn on the "dumplings" (autolysis - I do this all the time). I switched on the 01 program and added salt and yeast. But usually I now turn on the program and immediately pour in the yeast, and 10 minutes after kneading I put salt and if there is oil in the recipe.

[Irina]

Irinawhat attracted you to this recipe? Is there a "zest" in it?
What does Pulish give?

[Svetlana]

Svetlana, I like breads with a long proofing, but I often miss it and have to now, not to proofing. And this turns out to be something like an old dough.

[Irina]

Irina, you defeated him!

Do you think this flour is closer to grade 1 or 2?
Who baked with her? Buttercup, did you bake?

I didn't take this one, I took wheat flour from whole-grain grain, according to our whole grain. And rye is the same whole grain. I looked at E300, this is ascorbic acid. Very interesting

The flour has a peculiar taste and is rather dark. On tsz, in my opinion, is not similar.
If you buy and will bake, write your impressions.

I'll be in the city, I'll go to Prisma and take a look, it's the most interesting

Baked white bread with cottage cheese, report here Bread with cottage cheese (bread maker) # 21

[Buttercup]

Buttercup, handsome, tall!
And now I eat bread almost alone, I count all the recipes for 400 g of flour, now I need to reduce this too

[Ira]

Ira, I practically do not bake white, but here it was necessary to dispose of the stagnant cottage cheese with honey, it’s already dumb, but it’s the very thing for baking. The husband will eat, but there will be a week. So I understand you very well.

I also have bread. It's hot, only in Panas I bake

I think I did, but I didn't find it on the first page. Now, on 01 "main" program, temperature equalization takes an hour, and then time is stolen from the proofer. Before the program, I turned on baking for a minute. I didn’t deceive Before that, when I was baking, I thought to lengthen the splitter for at least 10 minutes - I pulled it out of the socket, and after 8 minutes I turned it on, everything was reset and the program turned on again. I had to use "baked goods", but the temperature seems to be lower there.
Can someone tell me how to lengthen the proofing a little?

Can someone tell me how to lengthen the proofing a little?

What for? Well, if you lengthen the proofer, so your bread will end up in the heat and the roof will fall. Leveling is not just done to annoy you, but precisely so that good bread is obtained at any outside temperature. Bake with pre-mix so that this hour is not wasted

[Irina]

Irina, if you really need it, then before turning on Panasik, take out the bucket and put something from the refrigerator for 5 minutes (a bottle of milk, a can of sour cream, etc.), after these 5 minutes, turn on the program and after that put the bucket in place, so you can fool the sensor But as she said SvetaI, perhaps

in the heat, the bread will stop and the roof will fall.

In the heat, I also do not have enough proofing, the bread is lower, less lush. Has switched to overnight baking, runs with short leveling.

And my bread turns out to be normal in height when it's warm and when it's cold))

Now I bake bread from Finnish flour, it differs from the flour that we produce. I bake a small size of 400 gr. and also noticed that the bread is low, but I have not tried all the programs yet.At first I decided that the Finnish yeast was to blame, but everything was fine with the first packet, and there are 10 bags in the package.

Good afternoon everyone. I went to this site and saw that there were just bread professionals gathered here. I really, really need you. Please help me decide on the bread maker, I have a direct dilemma. I can not decide. Overweight 50/50. If it's not difficult to write your opinion please. For some reason I am considering two options from Panasonic: sd-2501 wts and sd-zb 2512. Which one is better to choose. Of course, you want a yeast-free one, in the 2501 there is no such function. But I read and the girls write that they bake with rye sourdough in this oven. And in 2512 this function is. In general, I have a very big desire to buy and eat my own bread, but I can't decide ...

Which one is better to choose. Of course, you want a yeast-free one, in 2501 there is no such function

Elena, on the first page of this topic there is a link to the Panasonic HP model plate. Take a look.
Is it soda bread without yeast or are you talking about something else?

[Elena Elena]

Elena Elena, in Panasonic 2512 the program is not yeast-free, but low-yeast bread. And on sourdough, it seems to me, in any bread maker you can adapt to bake, but not on an automatic program, but in a manual mode, which many do.

[Elena Elena]

Elena Elena, as I understand both models with two dispensers, why do you need two dispensers if you are going to bake with sourdough? In general, sorry, I do not advise with two dispensers, consider the 2511 model, there is also a low-yeast one. And you can bake with sourdough in any oven, but in manual mode. And more about the terminology, here we adhere to the fact that sourdough baked goods are not yeast-free, there is yeast in the sourdough, only they are grown by you

Tell me, the bread maker has been actively working for more than a year, is there any need for maintenance. Maybe something, somewhere to lubricate or what gaskets to change or something else ...

[Anatoly]

Anatoly, I have three years, I haven't done anything like that, we have users with long periods of use and I haven't heard from them anything about smearing or something like that

[Anatoly]

Anatoly, except that if you rub inside sometimes

[Anatoly]

Anatoly, but after all, neither mixers, nor multicooker, nor microwave ovens, apart from keeping it clean, do not do any maintenance and it is not prescribed anywhere that you need to do any maintenance. And not nada (otherwise they will change another good detail to ...)

Anatoly, I have been for three years, I haven’t done anything like that, we have users with long periods of use and I have not heard from them anything about smearing or something like that

Anatoly, but after all, we do not do any maintenance to mixers, multicooker or microwave ovens except for keeping it clean and nowhere is it prescribed that you need to do some kind of maintenance. And not nada (otherwise they will change another good detail to ...)

Thank you calmed down. And then sometimes a slight anxiety appeared in my soul, on the issue of maintenance

Anatoly, except that if you rub inside sometimes

Well it goes without saying

Girls, boys, such a question, thanks to your instructions, I bought 2511 and the family is very happy with the bread. A relative was offered 2502, but I really can't say anything, (when I chose myself, I looked only at the white case) - help, how does it differ from my 2511? They seem to be very similar in programs, maybe just a stainless steel case? According to the modes, it seems like there is not enough low-yeast. And yet, what and how (besides the fact that to inspect it completely and a bucket-scapula (two) for scratches and the like) should be checked when buying?

[Marina]

Marina, in 2502 two dispensers. Comparative table of HP Panasonic models on the first page of this topic.

[$ vetLana]

$ vetLana, exactly, the second dispenser, I still thought that behind the window
I'll go in an hour as a support group to look at the beauty.
The second dispenser - they want to bake bread right away - if I load it as I do in 2511 the main one, it will be okay, won't it? Those without using a second dispensary?
Would you like to lay down as usual-yeast / flour / sugar-salt / water?
I began to read the topic in snatches from the beginning (there is a lot of discussion about the yeast dispenser), but there is not enough time before the trip

[Marina]

Marina, I don't have a second dispenser, but I think you can, as you write.

I have 2502 can I throw fillers on a signal? or is it just a dispenser? I do not like that the hatch does not close after triggering.

[nathanael]

nathanael,
Of course you can, but you will not hear the signal where there are dispensers. There will be a type of click to open the dispenser. Can be added to the end of the second batch on a program without additives. If you do not like the open dispenser, then nothing prevents you from closing it from the inside, after triggering. Or finally pull it out, covering this place with foil.
You can immediately drag in the dispenser, cover this place with foil and set the program with additives. When you hear from the sound that the dispenser should work, then put the raisins there

I have 2502 can I throw fillers on a signal?

Panasonic has a program where you put the fillings manually on a signal called "Bread with filling". If you follow the link on the first page, you will see that there is no such program in your 2502.
That is, if you are annoyed by the open lid of the dispenser, then just watch over its opening or, as you have already been advised, remove the dispenser altogether and add fillers by hand 5 minutes before the end of the batch. But this is already dancing with tambourines, because there is no clear signal for this.

They took the beauty into the family, put ordinary bread, which is 01. I put everything as in my 2511-yeast-flour-salt / sugar / butter-water, it's already up to baking, we are waiting, sir
The yeast dispenser, which was removed altogether for the raisins (I also removed it altogether in 2511 in order to protect it from constant temperatures), worked audibly so, in general, it works quietly, I also went to mine - listened, thought too quietly. ..